Huevos Estrellados con Jamón Ibérico... ¡La Versión Premium!

Fried Eggs with Iberian Ham… Like You've Never Seen Them Before! Today, in Cooking Recipes | JRF Chef, we're giving a twist to a classic Spanish dish with one of our best recipes. Learn how to prepare a fried potato cream and a crispy topping that will transform traditional broken eggs into a restaurant-worthy dish. A recipe that combines gastronomy and presentation to impress on any occasion. In this recipe, we're going to prepare a very special version of one of the most traditional dishes in Spanish cuisine: fried eggs with potatoes and Iberian ham. But this time, we're going to give it a different touch and an elegant presentation, transforming the classic ingredients into a surprising dish. We'll start by making a ham broth that will infuse the recipe with its full flavor. With it, we'll prepare a rich and creamy fried potato cream, accompanied by small sautéed cubes of ham. Next, we'll make a crispy potato crown, which will add texture to the dish, and finish with fried eggs topped with thin slices of Iberian ham and a touch of fresh parsley. A dish that combines tradition, technique, and a very special presentation. If you love cooking and want to learn different recipes with everyday ingredients, this channel is for you. 🍳 INGREDIENTS (4 servings) *FOR THE HAM BROTH* 350g Ham bones 1 Onion slice (1 cm thick) 1 Leek 1 Celery stalk 1 Carrot 750ml Mineral water *FOR THE POTATO AND HAM CREAM* 300g Peeled potatoes 40g Diced Iberian ham 250ml Ham broth Salt and pepper (as needed) Frying oil (as needed) *FOR THE FINISHING TOPPINGS* 2-4 Eggs Iberian ham slices (as needed) Salt and pepper (as needed) Frying oil (as needed) 🎬 EPISODES 00:00 Introduction 00:30 Ham broth 01:52 Maxim’s potatoes 03:50 Fried potato cream 06:27 Finishing touches 06:52 Plating 📌 You can view and print the recipe at: https://cocinaras.com/huevos-estrellados 📌 More exclusive recipes at: https://cocinaras.com 📌 Subscribe for free to my Gronda channel: https://gronda.com/@joserfarin